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November Directors meal 2016
Tue 15 November 2016, 18:30 – 22:30 GMT
Join our Directors, Jayne and Steven Bratton for the fourth Directors meal at Letchworth Hall Hotel (www.fairviewhotels.com). As company Directors, Jayne & Steven feel that there aren't enough relaxed events to attend for peers to meet up and have a chat whilst enjoying each other's company. We are excited to update you that this meal is really growing in popularity with 13 Directors having booked on to the October meal!
Meet at 6.00pm for a 6.30pm sit-down.
- Socialise with business directors/business owners to share ideas and contacts and be with peers who understand (NB: apologies but we require attendees to be one of these category to ensure directors/owners really do get a chance to talk to their peers)
- Feedback from past attendees highlights that they are enjoying the informal, monthly get-together and are appreciating the opportunity to bond, talk to peers on a social level and relax
- Aimed at entrepreneurial directors of small-medium sized businesses (typically these will have 5-100 staff and a turnover of £100k to £5 million) - business owners of similar sized companies to yours who have a genuine entrepreneurial mind-set
- No hidden costs. Pay for your 2 or 3 course meal upfront - see menu below to help you decide (2 courses: £26.50 + £2.23 admin booking fee, 3 courses: £35 plus £2.76 admin booking fee). On the night just pay for what you drink.
If you have any questions and to advise us of your meal choice, please email: firstname.lastname@example.org
N.B: The meal will be capped at a maximum of 20 people. Book early to avoid disappointment.
****** Please view the menu below and book your ticket based upon a 2 or 3 course meal. Once booked, please email your food choice to email@example.com Thank you **********
Tomato and Basil Soup ** (V) (Vegan)
Cantaloupe melon rose, whipped goats cheese curd, pomegranate molasses (V)
Classic Salmon Nicoise, chilled salmon flakes, green beans, capers, tomato, free range egg
Ham hock in a jar, piccalilli, brioche toast (G)
Roasted vegetable, beetroot dressing Salad ** (V) (Vegan)
Loin of Suffolk pork, whenever possible free range, always British, traditional accompaniments, seasonal vegetables, roast potatoes **
Farmed sea bass fillet, we do not freeze, always fresh, simply grilled, herb butter, parsley and chive potatoes, house salad **
Za’atar spiced free range chicken thighs, coconut yogurt marinade, cooked on a skewer, baba ganoush, tabbouleh, flat bread (A vegan version of the above dish is available on request)
Entrecote minute steak, dressed little gem leaves, peppercorn sauce, shoe string fries
Spiced bean chilli broth, cumin, fresh coriander, warm flat bread, chickpea hummus, black olive tapenade (V) (Vegan)
Chefs “angry pasta” hot and spicy plum tomato sauce, scotch bonnet chilli, roast garlic (G) (V)
Almond milk rice pudding, warm sticky Victorian plum jam (V) (Vegan)
Fresh fruit salad, Maynard’s lemon curd yogurt (Coconut yogurt available as a vegan alternative)
Trinity College burnt vanilla cream
Chefs Chocolate Orange Cheesecake ** (G) Classic flavours with a twist
English cheese plate, mature cheddar and Stilton, crackers, celery, grapes (G)
(V) Suitable for vegetarian diet (Vegan) Suitable for the vegan diet no animal products (G) Contains gluten